Sungma Darjeeling - Autumnal Flush FTGFOP-1

Regular price $6.50

Style: Black

Origin: Sungma Estate, Rungbong Valley, Darjeeling, West Bengal, India

Description: This Autumnal Darjeeling was grown in the Rungbong Valley near the city of Darjeeling. The elevation of the Sungma garden slopes range from 3600-5500 feet. The conditions at this elevation and time of harvest contributes to a wonderful, subtle muscatel flavour. This tea is among is the latest harvested during the tea growing season in the Darjeeling region. Thus, Sungma is one of our most gentle Darjeeling teas, while still offering the classic qualities these teas are prized for.

The region of Darjeeling gained worldwide recognition for its fine teas early on in its tea-growing history. The teas produced in this region have a characteristic 'muscatel' flavour and are sought after for their delicate astringencies and unique flavour. In order to gain official status as a 'Darjeeling tea', the tea must meet specific criteria. Different elevations and timing of harvests lend interesting colour profiles both to the oxidized leaves on their own, as well as variation in the colour of their steeped liquor. A truly distinguished cup, Darjeelings are known as the 'champagne of tea'.

Tasting Notes: A pleasant and refreshing autumnal Darjeeling, this tea encapsulates the autumn season as well as the complexity of Himalayan terroir. The palate is well-rounded with a slightly vegetal flavour hinting at dried hay. This grassiness lends itself to the classic Darjeeling mineral astringency, which builds to a tangible, dry pinch and provides a pleasant linger. A delicate musky sensation on the palate reminds one of falling leaves. A classic malt emerges from the cup with a subdued brassy taste, and a gentle earthy sweetness arises akin to warm roasted squash.

Brewing Instructions: 2g per cup. 100ºC water. steep 3-5 minutes.

Certified Organic

China has a rich and ancient tradition of producing high quality teas of all varieties, and black tea is no exception. This is where tea culture and industry, as we know it, began nearly 2,000 years ago.

Known as ‘Red Tea’ in China, the tea leaves from the Camellia sinensis sinensis plant are smaller and finer than their Indian counterparts, the Camellia sinensis assamica, and prefer cooler mountainous regions. Usually plucked by hand and gently processed, the end result are exquisitely fragrant teas with lesser levels of astringency and a soft body.

Several Chinese provinces are famous for their regional tea selections: Fujian Province is home to the well-known, pine-smoked Lapsang Souchong, while Keemun tea, the official choice of the British Queen, is produced in Anhui Province. Yunnan province produces the ever-popular varieties of Yunnan black tea and is also the region where China started its tea cultivation.

The organic teas we import are artisanally farmed and crafted. They may change with each harvest season. The same tea harvested at a different time of year and processed by a different tea maker will vary slightly in flavour and finish.

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